Shout out to @thebak_ry for sharing this recipe!
Ingredients
- 280g flour
- 200g cannabutter
- Pinch of salt
- 100g sugar
- 397g can condensed milk
- 5 tbsp golden syrup
- 2 tbsp soft light brown sugar
- 200g unsalted butter
- 397g can condensed milk
- 5 tbsp golden syrup
- 2 tbsp soft light brown sugar
- 200g unsalted butter
Recipe
Shortbread
Basic 3:2:1 ratio but I do use slightly less flour 3 parts plain flour 2 parts cannabutter (mine was 2mg/g amnesia haze) 1 part caster sugar (Pinch of salt)
*This was ~280g flour, 200g cannabutter, 100g sugar, in a 10x10cm cake tin
- Cream the butter and sugar together in a stand mixer until light and fluffy. Gradually add in the flour. Add a pinch of salt. Beat until it starts to come together then press into the bottom of the cake tin. Bake at 160c for 25 mins until lightly golden on top and take out to cool.
Caramel
*397g can condensed milk 5 tbsp golden syrup 2 tbsp soft light brown sugar 200g unsalted butter
- Melt slowly whilst stirring! Heating it slowly will ensure the sugar crystals melt and the texture of your caramel won’t be grainy.
- Once melted, turn the heat up and boil, stirring constantly to prevent catching at the bottom. Heat to 114-116c – I would highly recommend getting a thermometer when working with sugar, especially if you’re not too experienced.
- If you take the caramel off too soon, the caramel won’t set, too late and it’ll set too hard so this is definitely the most important step. It should be pretty much at the same colour as the final result ^ as a guide, and it took me about 7 minutes.
- Pour over the shortbread then leave to set in the fridge for at least an hour (preferably longer)
Chocolate
- Melt 300g chocolate of your choice (this was one bar dairy milk, one bar Sainsbury’s reduced sugar milk chocolate, one maltesers bar)
Pour over the caramel. Decorate with more maltesers 🤟🏽
